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Saturday, September 04, 2010

Recipe for Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno

A few weeks ago I was e-mailing back and forth with my friend Lydia and mentioned that I had mangos and kiwis and was wondering what to make. Lydia immediately suggested salsa, and this ultra-simple salsa recipe was the happy result. Although the salsa doesn't have a lot of ingredients, it's extra flavorful from the mango, kiwi, and lime juice, with a slight touch of spiciness from the jalapeno, and the cucumber adds a nice savory note. I ate this over grilled chicken breasts, (although I didn't remember to take a photo of the chicken plated with the salsa, sorry!) Check after the recipe for more chicken, meat, and fish I think would be good with the salsa. If you have serving suggestions for a fruit salsa like this, I'd love to hear them in the comments.

Peel the kiwifruit and dice into pieces approximately 1/2 inch.

Peel the mango and cut into pieces the same size as the kiwi. (Here is How to Cut a Mango if you haven't done it before.)

Cut up cucumbers in pieces the same size as kiwifruit and mango. I had small cucumbers with thin skins, but if you're using larger cucumbers I would peel or partially peel them.

Thinly slice the green onions.

Mix fresh squeezed lime juice with just a touch of green Tabasco sauce, or you could use a couple of small jalapenos, finely diced if you don't have the green Tabasco.

Mix all the ingredients together and it's done. You can chill for a few hours, or serve at room temperature.

Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno
(Makes about 2 cups of salsa, recipe created by Kalyn with inspiration from Lydia.)

Peel kiwifruit and cut into pieces about 1/2 inch. Peel mango and remove seed, then cut the mango into pieces about 1/2 inch. Cut cucumbers into pieces the same size as kiwi and mango, peeling if the cucumber you have has a thick skin. Slice green onions.

Combine the diced kiwifruit, mango, cucumber, and sliced green onions in a bowl (with a tight-fitting lid if you're going to chill the salsa.) Whisk together the lime juice and green Tabasco sauce in a small bowl, then pour over the fruit-vegetable mixture. Stir a few times to combine.

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26 comments:

I surely can't take any credit for this, as you've made an absolutely beautiful salsa with no help from me! The cucumber is a great idea, to add some crunch. I can imagine this over roasted or grilled white fish, and though I don't eat pork, I'm thinking it would be great on grilled pork, too.

Wow - that looks wonderful! I eat fruit and bean type salsas on pretty much everything, from omelets to cottage cheese, or tucked into lettuce leaves or rolled up turkey slices - it adds just the right amount of zing to an otherwise ho hum meal...

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